Dairy-free Carrot and Zucchini Loaf

Today’s Carrot and Zucchini Loaf is full of fibre, contains no dairy and tastes great. It keeps well in an airtight container, so you’ll have it on hand when guests arrive.

Serves: 12 slices

Time: 75 minutes

Ingredients

    • 1 cup wholemeal self-raising flour
    • 1/2 cup self-raising flour
    • 1 teaspoon allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/2 cup brown sugar (or to taste)
    • 1 carrot, grated
    • 1 zucchini, grated
    • 1/2 cup sultanas
    • 1/2 cup chopped walnuts
    • 3/4 cup olive or macadamia nut oil
    • 3 eggs, beaten
    • 2 tablespoon pumpkin seeds

Method

Preheat oven to 180ºC and lightly grease and line a 10 x 20cm loaf pan. Sift wholemeal flour, self-raising flour, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to the bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts. Blend in oil and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pumpkin seeds. Bake for 55–60 minutes. Cool in pan for five minutes before turning onto a wire rack to cool completely.

Also read: Pea and Parmesan Fritters

YourLifeChoices Writers
YourLifeChoices Writershttp://www.yourlifechoices.com.au/
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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